Food & Drink

Antonio Carluccio's Tiramisu

Minimum of fuss, maximum of flavour in this classic recipe.

Tiramisu is a dessert that can be found everywhere nowadays, the Black Forest gateau of today. Here Antonio Carluccio shares his recipe that he created 30 years ago, which is both simple and delicious, with MOF MOF. The recipe appears in Antonio's latest book, Antonio Carluccio's Simple Cooking.

Makes 4 individual Tiramisus

2 egg yolks
100g caster sugar
Few drops of good vanilla essence
400g mascarpone cheese
80ml single cream
Little milk, if needed
400ml strong espresso coffee
4 tbsp Kahlua or Tia Maria
18 Savoyard biscuits (or ladies' fingers, they need to be absorbent)
Some bitter cocoa powder, to dust

In a small bowl, beat the egg yolks, 80g of the caster sugar and the vanilla essence together. In a second larger bowl, mix the mascarpone with the cream to make it thinner. Mix the mascarpone with the egg. Should the mixture be too dense, add a few drop of milk.

Mix the coffee, chosen liqueur and remaining caster sugar together in a third bowl. Dip the biscuits briefly into the coffee (don't let them absorb too much liquid) and use to line 4 individual ramekins, cutting them in half if necessary to fit. Put in a layer of the mascarpone mixture, then top with some more biscuits, finishing with mascarpone and filling the ramekins to the top. Dust the tops with a little cocoa powder and chill until ready to serve.

Reproduced courtesy of Antonio Carluccio and Quadrille Publishing Ltd.

To read the GWG review of Antonio Carluccio's Simple Cooking, click here.